SAVOURY MINCE WITH GARLIC BREAD
Standard
Grand
Serves 4
Serves 6-8
Method
1.
Heat a large, non-stick frypan until very hot and brown the mince in two or three batches. When browned,
transfer the mince to the Remoska.
2.
Heat the oil in the frypan, add the onion and garlic and cook until soft and golden brown. Season lightly.
3.
Pour the pasta sauce into the frypan. Mix to combine, then pour over the mince and stir. Cook for around
30 minutes or until the mince is tender.
4.
Meanwhile, prepare the garlic bread by spreading each slice of bread generously with garlic butter and
sprinkling with grated cheese.
5.
Place the bread on top of the cooked mince. Cook until the cheese is melted and golden brown.
Cooking times are the same for Standard and Grand.
LEMON CHICKEN ON A BED OF ROASTED VEGETABLES
Standard
Grand
Serves 4
Serves 8
Method
1.
Place the chicken pieces in a flat dish. Mash together the garlic and salt to a paste. Mix this with the lemon
zest and juice, ginger and groundnut oil. Coat the chicken pieces and leave to marinate for at least 30
minutes.
2.
Place the prepared potatoes, onion, carrot, sweet potato and leek in the Remoska. Sprinkle with oil and
season to taste. Cook for 30 minutes.
3.
Place the chicken pieces on top of the vegetables and pour the marinade over. Cook for around 35 to 45
minutes or until the chicken is tender and thoroughly cooked.
Cooking times are the same for Standard and Grand.
Minced beef
500g/1lb
700g/1½lb
Olive oil
1 tbsp
2 tbsp
Onion, finely chopped
1 large
2 large
Garlic clove, crushed
1
2
Salt and black pepper
Ready-made herb and tomato
pasta sauce
500g
750g
French bread
6 slices
8-10 slices
Garlic butter
50g/2oz
100g/4oz
Cheese, grated
as required
as required
Chicken breasts, skinless
4
8
Garlic clove
1
2
Sea salt
Lemon, zest and juice
½
1
Root ginger, grated
1cm (½”)
2cm (1”)
Groundnut oil
1 tbsp
2 tbsp
Potatoes, quartered
500g/1lb
1kg/2lb
Onion, chopped
1
2
Carrot, sliced
1
2
Sweet potato, peeled, sliced
1
2
Leek, sliced
½
1
Oil
1 tbsp
2 tbsp
Salt and black pepper